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Saturday, May 10. 2014

Tuna and anchovy have a natural affinity. For those who enjoy intense Mediterranean flavors, here's the spaghetti sauce I made the other night:

Season and sautee in butter (to pink inside) a couple of fresh Bluefin Tuna filets

Dice an onion and sautee in plenty of olive oil until soft. Add 3-6 canned anchovy filets. Throw in a tablespoon or so of diced garlic. If the pan gets dry, throw in a 1/2 cup of the pasta water: you don't want the garlic to brown, you do want the anchovies to dissolve, and you want a sauce. Cut sides from the pit up to around 1/2 cup of Italian olives and toss them in, along with a tablespoon or two of capers. Season. Simmer for a bit, adding pasta water if needed to make sure you have a sauce. Then toss the tuna filets into the saucepan and crumble roughly with a fork to 1-1/2" chunks. Mix and serve over angel hair pasta with a good sprinkling of fresh chopped parsley on top.

You can also use the same sauce as a sauce for tuna filets themselves. Some might add a little tomato paste to the recipe, but I think tomato and tuna don't mix.

I have always made a more or less traditional spaghetti sauce with tomatoes, onions, garlic, basil and oregano. After watching a lot of food TV shows I have changed my basic recipe and strat off making a beef broth with a couple pounds of cut up bones with lots of marrow and chopped vegetables; carrots, celery and onions. After a few hours I strain the broth and then use it as the base for my traditional recipe. A much richer sauce but thinner. Can't wait to try your version on the family and see how they like it.

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